@burnemandturnem101: Replying to @BadBilly6791 Here’s the chicken thigh version for fajitas. Same method, just cook them a little longer to make sure they’re fully done. Check out the video to see how I make them. Follow for more BBQ tips and recipes. Thanks for watching! Full recipe below. @Burn ‘em & Turn ‘em #fajitas #chicken #fyp #80s #bbq This is where I got my TikTok name, “Burn’em & Turn’em”—from doing exactly that to my fajitas! I cross-cut my fajitas very lightly, as you see in the video. You don’t have to, but it helps the marinade soak into the meat and speeds up cooking. Marinade (for about 2 to 3 pounds of beef fajitas or chicken thighs for fajitas): • 15 oz bottle Italian dressing (Wish-Bone) • 1/4 cup Worcestershire sauce (Lea & Perrins) • 1/4 cup soy sauce (Kikkoman) • Juice from half a lemon (Lime is a little too strong for my taste.) • Seasoning: Add a little to the marinade, but also season as you BBQ them. Refrigerate for 4–6 hours—no longer! (I’ve been doing this for over 25 years. Adding too much Worcestershire overpowers the flavor.) Best Fajita Seasoning: Fiesta Fajita Seasoning (available online at fiestaspices.com) If you don’t have it, use this mix: • 1 part black pepper • 1 part garlic powder • 1 part onion powder • ¼ part salt Cooking Instructions: • Start a fire—using both charcoal and wood is best, but just wood works too. • Let the fire get hot before putting the fajitas on the grill. • This marinade works best for direct heat, over-the-fire cooking. • Keep flipping the fajitas over the fire. This marinade helps prevent burning, which is why they taste so good grilled over an open flame. • They will burn if you’re not watching, so flip them every minute or so. • If the fire is too hot, move them to the side and keep flipping. • Most of the time, I don’t close the lid at all. • Cook to your preferred doneness: • Medium rare: 130°–135°F • Medium: 135°–145°F • Medium well: 145°–155°F I have other videos showing how I BBQ them—check them out!

Burn ‘em & Turn ‘em

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Monday 22 June 2026 17:54:14 GMT